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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

BROWN BREAD (GRAHAM)

Date Added: September 12, 2009

Ingredients:

1 Cup Yellow Cornmeal preferably
1 Cup Rye Flour *
1 Cup Whole Wheat Flour preferably organic
2 Teaspoons Baking Soda in milk
1 Teaspoon Salt (non iodized)
1 Cup Currants or raisins
2 Cups Buttermilk at room temperature
3/4 Cup Molasses dark unsulfured
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Directions:

1. Mix cornmeal and flours in a large bowl with the baking soda, salt, and raisins.

2. Beat together liquids in a separate bowl. Vigorously blend liquids into dry ingredients with a wooden spoon, then pour into two well-greased or buttered one-pound coffee cans.

3. Butter two 6" squares of foil and tie around the tops of the coffee cans with string.

4. Place on a rack in a closely covered pot, pour 2" of water into the pot, and weight down the cover for a tight seal and steam for three hours.

5. Do not open the pot until at least two hours have passed.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, Corn, Sulfites allergies.
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